Soybean oils hydrogenated to zero linolenate in the pilot plant with a mixed copper‐nickel catalyst and a straight copper chromite catalyst were evaluated and compared for flavor and odor. Hydrogenated oils were winterized and deodorized and stabilized with butylated hydroxytoluene, butylated hydroxyanisole, citric acid, and methyl silicone. Taste panel flavor scores of stored oils and room odor scores of oil at frying temperature were similar for oils hydrogenated either with straight copper chromite or with mixed copper chromite‐nickel catalysts. Blends containing 1, 2, and 3% linolenate made from unhydrogenated soybean salad oil and soybean oil hydrogenated to 0% linolenate with mixed copper chromite‐nickel catalyst were similarly evaluated. Panel responses indicated a blend of 29% unhydrogenated soybean salad oil and 71% hydrogenated soybean oil scored slightly lower than the hydrogenated soybean oil.
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Moulton et al. (1975) studied this question.
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